1 1/2 cups shelled and peeled fresh fava beans
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
1 teaspoon salt
1 tablespoon chopped mint
4 ounces drained whole milk ricotta cheese
Cook the favas in simmering water to cover for about 5 minutes, or until tender, depending on how mature they are. Drain, chop in a food processor, then add the lemon juice, olive oil, cumin and salt. Process until smooth. Add the mint and ricotta and process to blend in. Taste for seasonings.
Variation: Reserve the cooking liquid from cooking the beans. Follow as above, thin the spread with some of the reserved cooking liquid to make a dip.
Makes about 2 cups of spread.
About This Blog
This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.
Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...
Thank you and enjoy!